White Bean Chicken Chili

Today's Low Fat, High fiber dish is one of my family's favorites. White Bean and Chicken Chili. This is a very family friendly dish as it is not very spicy, and the kids (at least mine) love it. You can use any white beans you like: Cannellini, Navy, Canario, etc...I use chicken thighs, but feel free to use chicken breasts if you don't care for thighs.

You will need a cast iron pan for this one, so please have yours at the ready. 

 

White Bean Chicken Chili

4 skinless, boneless chicken thighs

Seasoned salt-of your choosing

1 Corona Extra

1 Tbs, olive oil

1/2 onion minced

 3 cans of cannellini beans

2 cloves garlic crushed and chopped

1 tsp. smoked Paprika

1-3 tsp. ground Chipotle powder (optional)

1 tsp. ground cumin

1 tsp. ground coriander

2 tsp. dried (or 1 Tbs. fresh-minced) thyme

Optional Garnishes: 

shredded cheese

cilantro leaves

sour cream

diced avocado

tomato salsa

minced jalapeno peppers

Liberally coat the chicken thighs with seasoned salt and let rest, on a paper towel, in the fridge for 4-12 hours. This allows the salt to pull excess moisture from the meat, and add extra umami. 

When you are ready to cook: Heat a cast iron skillet (and if you don't have one, stop reading and go out to your local big box store, and buy one). Add the thighs and sear on both sides cooking until they are done through-about 4 minutes per side. 

Dice the chicken and set aside. Deglaze the skillet with the Corona, and pour over the chicken. 

In a 4-5 quart sauce pan heat over medium high heat, add the olive oil. Allow the oil to heat to a shimmer. Add your onion and turn the heat to low. Sauté 4-5 minutes until the onion is translucent. Add the beans along with all the can liquor, and all the other ingredients, including the chicken and corona mixture. 

Simmer on low for 30-40 minutes until reduced and thickened just a bit. Serve in individuale bowls with garnishes of your choosing.